Nashville Restaurant Compliance Guide
Permits, licenses, inspections, and recurring records that apply to restaurants in Nashville. Includes city, county, state, and nationwide requirements.
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Opening a Restaurant
Permits and approvals required before you open.
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Sales & Use Tax Certificate of Registration — TennesseeOngoing (per filing schedule)Tennessee
Tennessee restaurants must register with the Department of Revenue for a Sales & Use Tax Certificate before making taxable sales.
Restaurant Liquor-by-the-Drink License — Tennessee (ABC)Annual renewalTennessee
Tennessee restaurants serving liquor/wine need a liquor-by-the-drink license from the ABC, plus a $10,000 bond posted with the Department of Revenue.
Raw Fish Parasite Destruction — Nationwide (FDA Food Code)As supplier changes
Fish served raw or undercooked must be frozen for parasite destruction, documented by a supplier freezing letter (some species are exempt).
Business License (Business Tax) — Davidson CountyAnnual (with business-tax return)Nashville
Nashville restaurants register for Tennessee business tax and obtain a business license from the Davidson County Clerk.
Consumer Self-Service (Buffet / Salad Bar) — Nationwide (FDA Food Code)Written procedures (review as menu changes)
Buffets and salad bars require food shields, safe utensils/dispensing, and (if using time instead of temperature) written procedures.
Food Service Establishment License — Metro Public Health (Nashville)AnnualNashville
Nashville restaurants are licensed annually by Metro Public Health and must employ a Certified Food Protection Manager; a pre-opening inspection is required.
Building Permit — Metro Codes Administration (Nashville)One-time (per build-out/remodel)Nashville
Nashville restaurant build-outs require a Metro Codes building permit (plus mechanical, plumbing, and electrical sub-permits) before work begins.
Specialized Processes — Variance & HACCP Plan — Nationwide (FDA Food Code)Before the process / as it changes
Specialized processes (ROP/sous vide, curing, smoking for preservation, acidification, sprouting) require a variance and a HACCP plan from your local health authority.
Use & Occupancy Permit — Metro Codes Administration (Nashville)One-time (per space/change of use)Nashville
A Metro Use & Occupancy permit is required for every Nashville restaurant — even when the prior use was also a restaurant.
Grease Trap / Interceptor — Metro Water Services (Nashville)One-time device (see ongoing service)Nashville
Nashville restaurants must install a grease trap or interceptor under Metro Water Services' grease management program.
Ongoing Requirements
Recurring inspections, renewals, and records you must maintain.
Shellstock Tag Retention — Nationwide (FDA Food Code)Retain each tag 90 days
Restaurants serving molluscan shellfish must keep the shellstock identification tags for 90 days after the container is emptied.
Hood Cleaning — Quarterly RecordsQuarterly
Commercial kitchen hoods must be professionally cleaned every 1–3 months depending on cooking volume. Proof may be requested by fire marshals, insurers, and landlords.
Hood Suppression System — Semi-Annual InspectionEvery 6 months
Your fire suppression system must be inspected and certified every 6 months by a licensed contractor. This is one of the most frequently requested documents by fire marshals and insurers.
Offsite Catering — Time/Temperature Records — Nationwide (FDA Food Code)Every offsite event
Catered/offsite events require time-and-temperature control during transport and holding, with logs kept; a local catering permit or endorsement may also apply.
Fire Extinguisher — Annual InspectionAnnual
All portable fire extinguishers must be inspected annually by a licensed contractor and visually checked monthly by staff.
Pest Control — Monthly Service RecordsMonthly
Georgia requires licensed pest control services for food establishments. Monthly service is the industry standard and health inspectors will review your logs.
FOG / Grease Service Records — Nashville (Metro Water Services)Traps ≥30 days; interceptors ≥90 days (plus 25% rule)Nashville
Nashville grease traps must be serviced at least every 30 days and interceptors at least every 90 days (plus the 25% rule), by a registered hauler, with records kept onsite.
Insurance Certificate of Insurance (COI)Annual
A Certificate of Insurance proves your active coverage to landlords, vendors, lenders, and buyers. It must be updated annually and whenever coverage changes.
HVAC / Refrigeration — Temperature Compliance & Service RecordsOngoing
Refrigeration must hold food at 41°F or below, and any refrigerant servicing must be done by EPA Section 608–certified technicians. Keep temperature logs and service records.
Waste / Sanitation — Refuse Storage & CollectionOngoing
Garbage and refuse must be stored in covered, cleanable containers and collected often enough to prevent pests and odors. Keep your commercial waste service records.
Equipment Maintenance — Good Repair & Service RecordsOngoing
Food equipment must be NSF-certified, kept in good repair, and able to wash, rinse, and sanitize correctly. Keep maintenance and ware-washing service records.
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